REBECCA BROWN
Maryland Heights,MO
Summary
Hospitality executive with 30 years of multi-unit food and beverage leadership experience in full-service, life style, boutiques and private clubs. Specializes in property openings, brand transitions, and operational turnarounds. Demonstrated success in enhancing team performance, optimizing financial outcomes, and improving guest satisfaction in food and beverage operations. Recognized for implementing sustainable service culture improvements and achieving strong P&L results across diverse hotel portfolios.
Overview
21
21
years of professional experience
Work History
Task Force Director of Food and Beverage/General Manager
TPG Hotels, Resorts and Marinas
04.2024 - Current
- Ensure departmental alignment with brand and ownership expectations.
- Directe daily hotel operations, ensuring exceptional guest experiences and service quality
- Establishe operational protocols to enhance efficiency and compliance with industry standards.
- Oversee financial management, including budgeting, forecasting, and expense control to maximize profitability.
- Cultivate relationships with vendors and stakeholders to negotiate contracts and secure favorable terms.
- Lead in the staff recruitment and training programs, fostering a culture of excellence and team collaboration.
- Grow cross-functional teams to drive project execution and enhance operational efficiency.
- Develop strategic plans to align resources with organizational goals and improve service delivery.
- Streamline processes, resulting in improved efficiency times and increased customer satisfaction
- Mentor managers, fostering professional development and enhancing team performance.
- Implement best practices in task management, leading to more a more effective and profitable operations
- Drive training programs to elevate team skills and ensure compliance with standards.
- Champion diversity and inclusion efforts throughout daily activities, fostering an inclusive culture that empowered all members to contribute their unique strengths effectively.
- Optimize budget management processes to ensure timely access to financial resources while minimizing unnecessary expenditures.
- Manage crisis situations efficiently, mitigating potential risks while ensuring minimal disruptions to ongoing operations or service delivery standards were maintained during periods of uncertainty or change.
- Schedule employees for shifts, taking into account customer traffic and employee strengths.
- Observe each employee's individual strengths and initiated mentoring program to improve areas of weakness.
Task Force General Manager of Food and Beverage
TPG Hotels, Resorts and Marina, Port Jefferson Country Club/ Danfords Hotel and Marina
05.2024 - 01.2025
- Spearheaded a full relaunch of food and beverage operations, overseeing recruitment, training, and menu development for three restaurants and two large catering facilities.
- Worked with chefs to best optimize back of house space for speed and efficient execution of menus.
- Jumped in on the main line or banquet production line when support was needed.
- Created comprehensive order guides and standard operating procedures to streamline operations and control costs.
- Collaborated with city officials and community members to enhance service delivery and engagement.
- Monitored budgets and expenditures for task force initiatives, ensuring adherence to fiscal responsibility.
- Identified operational improvement areas developing actionable plans for enhancement.
- Managed a large team , providing necessary guidance and support.
- Oversaw development of new processes, procedures, and policies to optimize efficiency.
- Directed operational strategies to enhance member satisfaction and club efficiency.
- Implemented cost-control measures, optimizing budget allocations and resource management.
- Led staff training initiatives, fostering a culture of excellence in service delivery.
- Collaborated with board members to align club operations with strategic objectives and goals.
- Orchestrated event planning and execution, ensuring seamless experiences for clients and guests.
- Oversaw compliance with safety regulations, maintaining a secure environment for staff and members.
- Increased overall efficiency through the implementation of streamlined operational procedures and resource allocation.
- Negotiated favorable contract terms with vendors, securing cost-effective agreements that aligned with budgetary constraints and other organizational priorities.
- Developed and implemented cost control measures to optimize departmental budgets and reduce waste.
Corporate Director of Food and Beverage
MCR Development
06.2018 - 05.2024
- Oversaw F&B operations across the portfolio for multiple brands and property types.
- Trained FB leaders in new menu development and recipe cards
- Purchased all new smallwares for new projects to best deliver the presentation and concept.
- Led new build design and renovation projects, developed menus, standardized systems.
- Designed new or renovated kitchen and front of the house to best optimize service and efficiently.
- Played key role in acquisition integration, team development, and P&L oversight.
- Acted as interim GM or FB at struggling hotels to re-establish service standards, improve ADR, and boost team morale.
- Ensured compliance with applicable laws and regulations related to health and safety standards.
- Oversaw and implemented the development of new business plans for newly acquired assets.
- Maintained a comprehensive understanding of current industry trends.
- Negotiated contracts with suppliers and vendors to reduce costs.
- Reviewed operational procedures to enhance efficiency and productivity levels.
- Provided leadership, insight and mentoring to newly hired leaders of the portfolio.
- Directed corporate strategy initiatives to enhance operational efficiencies across multiple projects.
- Oversaw budget management processes, ensuring alignment with organizational financial goals.
- On boarded new management in food and beverage. Insuring a complete understanding of inventories, month end procedures, ordering, menus, recipe cards and liquor policies and procedures.
- Monitored each hotel to ensure brand standards and company standards were met on a daily basis.
- Monitored each hotels financial statements and assisted with questions or challenges.
Director of F&B | Task Force GM | Operations Support
Independent Consultant for First Hospitality
06.2017 - 05.2018
- Guided pre-opening planning for a 4-star steakhouse and event venue.
- Implemented operational systems, mentored incoming leaders, and drove service recovery plans.
- Delivered immediate results through staff coaching, process redesign, and guest satisfaction initiatives.
Task Force Director of F&B / Director of Ops / GM
TPG Hotels, Resorts and Marinas
03.2010 - 06.2017
- Led multi-property task force support for F&B and operations; implemented corrective action plans.
- Supported openings, acquisitions, and F&B transitions across multiple brands.
- Worked closely with VPs to ensure properties met or exceeded performance benchmarks.
Director of Food & Beverage | Director of Operations
TPG Hotels and Resorts St. Louis Marriott West
01.2005 - 01.2010
- Designed and implemented cost control measures and menu programs to increase profitability.
- Developed SOPs for seasonal operations, ensuring consistent quality across varied market types.
- Maintained strong owner relations and drove team satisfaction through open, accountable leadership.
- Directed food and beverage operations across multiple outlets to enhance guest satisfaction and operational efficiency.
- Developed and implemented innovative menus to align with current trends and customer preferences.
Education
Business - Hotel, Restaurant and Travel Administration
Holyoke College
Holyoke, MAMarriott Management Training Program - Completed
Brand Crisis Management - Certified
Marriott
Skills
- Task force and transition leadership
- Budget management and forecasting
- Full-service and boutique operations
- Profit and loss analysis
- Process optimization and cost control
- Inventory management
- Menu development and concept creation
- Staff training and development
- Front of house and back of house optimization
- Brand compliance and quality assurance
- Owner and member relations
- Financial analysis and operational efficiency
Timeline
Task Force General Manager of Food and Beverage
TPG Hotels, Resorts and Marina, Port Jefferson Country Club/ Danfords Hotel and Marina
05.2024 - 01.2025
Task Force Director of Food and Beverage/General Manager
TPG Hotels, Resorts and Marinas
04.2024 - Current
Corporate Director of Food and Beverage
MCR Development
06.2018 - 05.2024
Director of F&B | Task Force GM | Operations Support
Independent Consultant for First Hospitality
06.2017 - 05.2018
Task Force Director of F&B / Director of Ops / GM
TPG Hotels, Resorts and Marinas
03.2010 - 06.2017
Director of Food & Beverage | Director of Operations
TPG Hotels and Resorts St. Louis Marriott West
01.2005 - 01.2010
Marriott Management Training Program - Completed
Brand Crisis Management - Certified
Marriott
Business - Hotel, Restaurant and Travel Administration
Holyoke College
Professional Highlights
- Directed 36+ property transitions, takeovers, and task force deployments across all major brands
- Named Hotelier of the Year, St. Louis Hotel Motel Association
- Created and launched food & beverage operations for multiple independent hotels from concept to opening
- Designed kitchen and service areas for both new builds and major renovations